You mentioned not having the suggested pan for the chicken recipe. If you want something a little deeper than a cookie sheet, assuming yours does have edges, try the bottom part of the broiler pan that should live in your oven somewhere. Cover it with foil to avoid a possible unpleasant cleaning experience, and maybe parchment paper on top of the foil. That way if juice develops as part of the recipe cooking, it won't be an issue. That said, the liquid is one cup total with the cheese and things you add to it, and is spread over a pound of chicken, so I would think you should be ok. To be sure, pour a cup of water into your cookie sheet and see how much it adds to your empty tray. If you feel comfortable with that, then go for it. As for me, I'll cook mine in a shallow baking pan that came with my toaster oven and cook the dish in that device. It should work very well and be delicious. I will probably use the parchment paper if not the foil. I don't like cleanup if I can avoid it. I plan to make this Tuesday or Wednesday. I need a new dish to serve company and this sounds perfect.
Pamela Fairchild <[email protected]> -----Original Message----- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: [email protected] Cc: Cindy Simpson <[email protected]> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < [email protected]> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
